Creamy Potato Soup

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I was chatting with my sister this morning, and she happens to mention she’s planning on making potato soup for lunch, and she’s using our mom’s recipe from old days.  Marvelous, I thought, me too!  So hubby was completely happy, as he’s Mr. Potato-Lover.  It’s sort of like corn chowder (one of my favorites) only with tender, bite-size pieces of potato instead of corn.  And there still a few ‘taters from last fall’s harvest in the cold storage, so bob’s your uncle…lunch!

Mom’s Potato Soup

4 medium potatoes (about 4 cups peeled and diced)

½ onion, finely diced (about ½-3/4 cup)

½ cup sour cream (low-fat or no-fat)

1 tbsp flour

½ tbsp vinegar

salt and pepper

paprika, pinch

cheddar cheese, grated for garnish

Option:  add crumbled bacon (about 7 slices)

Sauté diced onions in a bit of butter or oil till translucent.  Peel and dice potatoes.  Add potatoes and sautéed onions to a saucepan, and cover with water.  Stir in ½ tsp salt and cook till tender, about 15 minutes.  Stir together sour cream, flour, pepper to taste, pinch of paprika, and vinegar.  When potatoes and onions are tender, remove from heat.  Stir in sour cream mixture and crumbled bacon .  Return pot to low heat and simmer soup until thickened and creamy.  Add milk to thin if necessary.  Ladle into serving bowls and sprinkle with grated cheese for garnish.  Makes about 3 – 4 servings.

Roasted Rosemary Potatoes and Garlic

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Toss chunks of potato and peeled cloves of garlic with a tablespoon or two of olive oil.  Sprinkle with salt and freshly ground pepper.  Spray a baking dish with no-stick spray to prevent potatoes from sticking to the pan.  Add a couple of sprigs of rosemary.  Bake in a hot oven (425 degrees F) until potatoes are sizzling, browned and fork tender, about 30 minutes.

Old-fashioned Scalloped Potatoes

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Old-Fashioned Scalloped Potatoes

4 cups thinly sliced potatoes (about 6 medium)

½ cup chopped onion

2 tbsp flour

1 tsp salt

freshly ground pepper to taste

2 tbsp butter

2 ½ cups hot milk

In a greased 10-cup baking dish, layer one-quarter of the potato slices.  Sprinkle with ¼ of the onion, flour, salt and pepper; dot with ¼ of the butter.  Repeat layers three more times.  Pour in the hot milk.  Bake, covered, at 375 degrees F for about 1 hour, until tender.  Remove lid during last 20 minutes to allow top to brown.  Makes about six servings.

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